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Home > Yeastbread and Soaker (May 16 and 17)

Yeastbread and Soaker (May 16 and 17)


2 days | 2×6 hours (estimated) | max. 12 persons | Saturday courses start at 14.00h
Baking bread with a soaker (also known as water roux) brings nothing but good to your organic home-baked bread. The water dissects the starch and adds more taste, a bit of sweetness, and extra color for the crust, since the sugars caramelise. Add to that the fact that your bread is softer and easier tot preserve, and you know why you want to use a soaker. In the baking course we’ll bake yeast bread, and try different types of soaker, as you can vary and experiment by soaking for instance whole grains or seeds.